| Prepare the Triangle tranche Cake as directed by
that formula, with the following exceptions: |
| Prior to applying the Pure Ganache glaze (step #6),
trim the ends of the tranche cake with a dry hot knife. Hide the cut
ends with a little fabrication ganache and chill again. |
| Pour the liquid ganache over the cake as described
in Step #6. |
| Lifting carefully with a large spatula, transfer the
tranche cake to an appropriate serving dish. |
| Using holiday decorations, trim the chilled cake as
desired. Ideas to include plastic Christmas decor, buttercream flowers
and ivy stems or marzipan crafted decorations. |
| When completely enrobed, cakes store well. In fact
the rhum syrup will marinate within the enclosed cake layers, developing
better tastes after two days. |
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